Ingredients:
- 3/4 cup dried lentils
- 3 cups water
- 1 very large onion, peeled, quartered, and sliced (2 cups)
- 2 hard-boiled egg whites
- 1/2 teaspoon salt
- scant 1/2 teaspoon freshly ground black pepper, or to taste
Preparation:
In a small saucepan, cook the lentils in the water for 35 minutes, or until they are tender. Drain the lentils and reserve them.While the lentils are cooking, heat 3 tablespoons of water in a skillet; add the onion. Brown onion over very low heat until golden brown. Check often and add more water if needed.
In the food processor, process the onions until fine, add the egg whites,
process, then add the lentils and process until a pate-like constistency is
reached.
Makes about 2 cups of lentil pate.
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